Friday, November 23, 2012

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Thankful Thoughts

Happy Food Hangover day! If you didn't have a slice of pie for breakfast or a Thanksgiving sandwich (the entire spread of Thanksgiving between 2 slices of bread), then I do believe you have not thoroughly embraced the holiday spirit. You still have one more meal to make it up, so eat wisely.

I unfortunetly did not find a place to volunteer for the day. Every place I called was either closed or had all the volunteers they needed. So I rightly spent the day watching movies with my own Thanksgiving meal. Not quite the same as my usual Thanksgiving spread, but delicious nonetheless. Sweet potato (with one half PB and other Fluff!), collards, broccoli and cheese, homemade biscuit, slice of pumpkin pie, and a Yuengling. I'd say it was pretty successful, with a helping of the Wedding Singer to go along. Perfect.

Thanksgiving Deliciousness!
It was a bit sad to not be with my family for the first time during the Holiday, but as always I like to look on the bright side of things and am thankful to HAVE a family to miss. The more I miss them, the more I realize how grateful I am to have such amazing people in my life. Every day I write down 10 thins I am grateful for and why, but in lieu of the holiday I will share today's list with all of you.

1.) My health
2.) My wealth
3.) Family
4.) Friends
5.) Internship
6.) Success
7.) Safety
8.) Happiness
9.) Love
10.) Life

..and 11.) Pumpkin Pie! I made a vegan pumpkin pie sans the crust, since I never eat it anyway and it came out Amazing! I was a bit skeptical I must say, but am very pleased with the results! You can make it un-vegan if it scares you that's it made with wheatgrass and hemp flowers or something like that. Simply substitute the soy milk for it's regular dairy counterpart. AND only 100 calories per slice! Winna, winna, pumpkin pie dinna!

Crustless Pumpkin Pie
serves 8, adapted from Vegan Spoonful

1, 15 oz can Pumpkin (make sure it is just the puree, not the mix)
2/3 cup brown sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp ground clove
1 cup soy milk 
2 T cornstarch
1 tsp vanilla

Preheat the oven to 350 degrees, and coat a glass pie dish with cooking spray.

Combine the pumpkin, sugar, and spices in a medium saucepan, and cook on medium heat for about 5-7 minutes. This helps the spices mix with the pumpkin to give more flavor, and makes the pumpkin a little less watery.

While the mixture is cooking,whisk together the remaining ingredients in a bowl.

Once the pumpkin starts to boil just a bit, take off the heat, and whisk in the milk mixture until thoroughly combined.

Pour into prepared pie dish and bake for about 45 minutes.

Let cool on  a cooling rack for 20-30 minutes, then refrigerate to cool completely. This is best when it has cooled overnight.

Serve up with a dollop of whipped cream or vanilla ice cream!

Hope everyone had a wonderful holiday and thank you all for reading!


  1. Hmmm - wondering if I can do a crust from Almond flour. going to try and make muffins as pumpkin is good like that too!
    Miss you and love you

  2. I've never tried almond flour before. You'll have to let me know how it turns out!


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